Skip to Content

Smoked Salsa

Smoked Salsa

Smoked salsa takes all your favorite salsa ingredients (fresh tomatoes, jalapeños, onion and garlic) and kicks them up a notch by infusing them with smoke. Adding the subtle touch of smoke creates another level of flavor. This smoked salsa recipe is the perfect addition to your favorite Mexican recipes.

More homemade salsa recipes: Pico de Gallo, Mango Pico de Gallo and Restaurant Style Salsa

Ingredients to make smoked salsa on the grill.

Smoked Salsa Recipe

Smoked tomato salsa takes just seven ingredients and one hour to make. This smoked salsa recipe is perfect during the summer months when you have a bountiful supply of fresh tomatoes and peppers to use up. Don’t have a garden? No sweat. Store bought works just as well.

Ingredients

You only need the same basic vegetables non-smoked salsa recipes requires: fresh tomatoes, jalapenos, onion, garlic, cilantro, lime juice and salt.

Salsa recipe ingredients on a gold baking sheet.

Best Uses For Smoked Salsa

 We put homemade salsa on everything. Here are some ideas to get you thinking:

What Are The Best Tomatoes For Salsa?

There are a lot of tomato varieties that you can actually use for making salsa, but Roma tomatoes are at the top of the list. They’re juicy and sweet, both attributes making it a wonderful option for smoked salsa. Other tomatoes to consider using: beefsteak, heirloom, cherry, etc.

smoked vegetables on a baking sheet.

Supplies

  • Energy Source – Charcoal, pellets, propane, gas, etc.
  • Smoking Wood –   Chunkschips or pellets.
  • Grill Basket – If you prefer not to place the vegetables directly on the grill, a grill basket is the way to go.
  • Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill.

Recipe Tips

  • If you like thick smoked salsa, use the pulse button on the food processor until your desired thicker consistency is reached.
  • For a thinner salsa, run the food processor for about 10-15 seconds to thin out.
  • For a lighter smoke flavor, only smoke the tomatoes. You’ll add the other ingredients directly to the blender instead.
  • Salsa stored in an airtight container in the refrigerator will last between 5-7 days.

Side by side showing salsa in a blender.

More Smoker Recipes

Smoked Asparagus
Smoked London Broil
Smoked Prime Rib
Smoked Beef Tenderloin
Smoked Rack of Lamb
Double Smoked Ham
Smoked Turkey
Smoked Turkey Wings

White bowl of Smoked Salsa with Tortilla Chips.
Print Recipe
5 from 1 vote

Smoked Salsa

Smoked salsa takes all your favorite salsa ingredients (fresh tomatoes, jalapeños, onion and garlic) and kicks them up a notch by infusing them with smoke. Adding the subtle touch of smoke creates another level of flavor.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Condiments
Cuisine: Mexican
Keyword: Cinco De Mayo Recipes, Jalapeno Recipes, Salsa Recipes, Smoked Vegetables, Tomatoes
Servings: 6 servings
Calories: 24kcal
Author: Darcey Olson
Cost: $3.00

Ingredients

  • 1 Lb Roma Tomatoes, Cut In Half
  • ¼ cup Red Onion, Cut Into Wedges (Core Attached)
  • 1 Jalapeno, Cut In Half
  • 4 cloves Garlic, Peeled
  • 1 cup Cilantro, Stemmed
  • 1 Lime, Juiced
  • Salt, To Taste

Instructions

  • Pre-heat the smoker to 225 degrees F and add your wood of choice.
  • Please the tomatoes, onion, jalapeno and garlic cloves directly on the grill grates (or a grill basket) and close the lid. Smoke for 60 minutes, flipping halfway through.
  • Remove the vegetables from the grill and let cool. Add cooled vegetables to a blender or food processor along with the lime juice, cilantro and salt. Pulse until the smoked salsa reaches your desired consistency.
  • Taste and add extra salt or lime juice, as desired.

Notes

Note 1 - If you like thick salsa, use the pulse button on the food processor until your desired thicker consistency is reached.
Note 2 - For a thinner salsa, run the food processor for about 10-15 seconds to thin out.
Note 3 - For a lighter smoke flavor, only smoke the tomatoes. You'll add the other ingredients directly to the blender instead.
Note 4 - Salsa stored in an airtight container in the refrigerator will last between 5-7 days.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.